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RICE CUTLET

RICE CUTLET

 RICE CUTLET IS A EASY RECIPE WHICH IS EITHER PREPARED USING FRESHLY COOKED RICE OR LEFT OVER RICE. THIS RICE CUTLET IS CRISPY OUTSIDE AND SOFT INSIDE. THIS RECIPE IS REALLY A GREAT IDEA TO USE THE LEFT OVER RICE AND OFCOURSE THEY ARE A TASTY TEA TIME SNACK OR YOU CAN ALSO USE IT AS AN APPETIZER. FOLLOW THE STEP BY STEP INSTRUCTIONS AND ENJOY THE TASTY AND EASY SNACK.

INGREDIENTS

1. COOKED RICE/ LEFT OVER RICE ( 1 CUP)
2. BOILED POTATO ( 2)
3. ONION (1 FINELY CHOPPED)
4. GREEN CHILLI (1 CHOPPED)
5. SALT
6. PEPPER
7. CHAAT MASALA
8. TURMERIC POWDER
9. GARLIC ( 2 TO 3 FINELY CHOPPED)
10. CORIANDER LEAVES
11. CORN FLOUR
12. BREAD CRUMBS

DIRECTIONS

1. IN A MIXING BOWL, ADD COOKED RICE, BOILED POTATO, ONION, GARLIC, CORIANDER, SALT, TURMERIC POWDER, PEPPER, CHAAT MASAL AND MASH WELL TO MAKE A DOUGH.

2. NOW FORM THE SHAPES OF THE CUTLET AND KEEP ASIDE.

3. IN A SMALL BOWL, ADD CORN FLOUR WITH WATER FOR DIPPING THE CUTLET.

4. AFTER DIPPING IN THE CORN FLOUR BATTER, RUB IT WITH THE BREAD CRUMBS.

5. NOW HEAT OIL IN A KADAI AND FRY THE CUTLET.

6. OUR CUTLETS ARE READY, SERVE IT WITH TOMATO SAUCE.


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